The first time I had a Stuffin’ Muffin, looking out over the Rappahannock River from the patio of Merroir, Rappahannock River Oyster’s tasting room, I was forever changed. The fluffy mound of Thanksgiving-style stuffing was the perfect vehicle for a luxuriously silky cream sauce studded with plump, briny oysters. That heavenly moment stuck with me long after my first visit to Merroir in 2011, and I made sure to order at least one on every subsequent visit.
But I can only swing a trip to Merroir once a year, and sometimes the craving for a Stuffin’ Muffin strikes when I’m nowhere near the waterside tasting room, so I did some research and set out to make my own version. I learned that the dish’s creator, Pete Woods, was part of Merroir’s opening team and that he had developed the recipe based on something his mom used to make in an effort to use up Thanksgiving leftovers.
Creative reuse of leftovers is one of my personal callings, so the idea resonated with me. Though, over the years, the Stuffin’ Muffin recipe has been recreated for various publications, each one slightly different, I wanted to make a version of the dish that I could call my own, so I started with my own favorite leftover stuffing, Stove Top, and added some egg and baking powder to form the Stuffin’ Muffin patties. Next, I created an oyster cream sauce—not a roux-based gravy, but a luscious, velvety reduction of heavy cream and oyster liquor, buoyed with chopped oysters and topped off with scallions. The result is a dish that I have to admit I look forward to even more than the Thanksgiving meal itself.
Ingredients for Stuffin’ Muffins with Oyster Cream Sauce
Bacon: Adds a savory smokiness to the oyster cream sauce.Scallions: Chopped scallions bring a subtly oniony bite to the oyster cream sauce that brightens the dish.Celery: Adds texture and reinforces the Thanksgiving-y flavors of the dish.Heavy cream: Provides richness to the oyster cream sauce.Rappahannock oysters: An essential component of the Stuffin’ Muffin, Rappahannock oysters bring the salinity and add some heft to the oyster cream sauce.Stuffing: This dish is based on using up leftover stuffing, so choose a stuffing you love.Egg: Binds the stuffing mixture together for shaping into patties.Baking powder: Acts as a leavener, giving the stuffin’ muffins a slight rise when cooked.
Credit:
Caitlin Bensel; Food Stylist: Torie Cox
How To Make Stuffin’ Muffins with Oyster Cream Sauce
Step 1: Render the Bacon: Add the chopped bacon to a cold skillet, and turn the heat to medium. Allow the bacon to render slowly until it’s crispy, and then remove the bacon, leaving the bacon fat in the pan. Step 2: Prepare the Cream Sauce: Add the white parts of the scallions and the celery to the pan, turn the heat to low, and sweat them until they’re soft and translucent. Add the heavy cream and reserved oyster liquor and bring to a simmer. Allow the liquid to reduce until thickened, about 5 to 10 minutes. Add chopped oysters and bacon, and stir to combine. Season and Taste and season as needed with salt and pepper. Add green parts of the scallions, and serve warm over stuffin’ muffins.Step 3: Prepare the Stuffin’ Muffins: In a mixing bowl, combine the stuffing, egg, and baking powder. Using your hands, form the mixture into 4 round patties. Step 4: Cook the Stuffin’ Muffins: Spray a skillet with cooking spray, and heat on the stove over medium heat. Add the patties, working in batches if necessary, and cook until golden brown on both sides, about 4-5 minutes per side. Remove from the pan and keep warm. Evenly distribute the oyster cream sauce over the four stuffin’ muffins, and serve immediately.
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